A Salad of Seared Scallops Mango Salsa and Tortilla Strips

Elevate your salad game with this vibrant and elegant dish: a Salad of Seared Scallops, Mango Salsa, and Tortilla Strips. Sweet, buttery seared scallops take center stage, perfectly accented by a tropical mango salsa bursting with fresh lime, cilantro, and a hint of red chili for optional heat. Crispy, golden tortilla strips add a delightful crunch, while creamy avocado and a bed of peppery greens, lightly dressed with rice vinegar, tie it all together. This stunning salad strikes the perfect balance of textures and flavors, making it both a refreshing light main course and an impressive appetizer. Ideal for seafood lovers, this recipe comes together in just 30 minutes, offering gourmet flair with minimal effort. Keywords: seared scallops recipe, mango salsa salad, crispy tortilla strips, seafood salad, gourmet dinner ideas.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 pieces sea scallops
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large mango
• 0.5 small red onion
• 1 small (optional) red chili
• 2 tablespoons fresh cilantro
• 2 tablespoons lime juice
• 1 medium avocado
• 2 medium flour tortillas
• 4 cups field greens or arugula
• 1 cup vegetable oil for frying
• 1 teaspoon honey
• 2 teaspoons rice vinegar

Directions

Step 1

Prepare the mango salsa: Dice the mango into small cubes. Finely chop the red onion, chili (optional), and cilantro. Combine in a medium bowl with lime juice, a pinch of salt, and honey. Mix gently and set aside to let the flavors meld.

Step 2

Prepare the tortilla strips: Slice the flour tortillas into thin strips about 1/4 inch wide. Heat vegetable oil in a skillet over medium heat. Fry the tortilla strips in small batches for 1-2 minutes until golden and crispy. Remove and place on a paper towel-lined plate. Lightly sprinkle with salt.

Step 3

Prepare the avocado: Slice the avocado into delicate wedges and set aside for serving.

Step 4

Season the scallops: Pat the scallops dry with a paper towel. Season both sides with salt and black pepper.

Step 5

Sear the scallops: Heat 2 tablespoons of olive oil in a large skillet over high heat. Once hot, add the scallops, making sure not to overcrowd the pan. Sear for 2-3 minutes on one side without moving them, until a golden crust forms. Flip and cook for an additional 2 minutes or until just cooked through. Remove from the pan and set aside.

Step 6

Assemble the salad base: In a large mixing bowl, toss the field greens or arugula with rice vinegar and 1 tablespoon of olive oil. Arrange the greens onto serving plates.

Step 7

Plate the salad: Top the greens with a few spoonfuls of mango salsa, avocado wedges, seared scallops, and crispy tortilla strips.

Step 8

Serve immediately: Enjoy this refreshing, flavorful salad as a light main course or an elegant appetizer.

Nutrition Facts

Serving size	1289.6 grams (1289.6g)

Amount per serving	% Daily Value*
Calories	3093

Total Fat 268.50g	344%
Saturated Fat 40.50g	203%
Polyunsaturated Fat 2.70g
Cholesterol 148mg	49%
Sodium 5299mg	230%
Total Carbohydrate 122.80g	45%
Dietary Fiber 19.20g	69%
Total Sugars 39.90g
Protein 88.80g	178%

Vitamin D 0IU	0%
Calcium 306mg	24%
Iron 8mg	42%
Potassium 2807mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.1%

Protein: 10.9%

Carbs: 15.1%